Sunday, September 23, 2012

Spicy Beans with Coconut Milk

I clipped this recipe out of Southern Living years ago. It was submitted by Judy Johnson of Birmingham, Alabama. The coconut milk, lime, and curry paste give it a tangy delicious flavor. You can print the recipe here.

Spicy Beans with Coconut Milk

1 sweet onion, chopped
Vegetable cooking spray (I just use Canola Oil.)
2 garlic cloves, minced
1 to 2 tablespoons red curry paste (depending on how spicy you like it)
2 (15-ounce) cans kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can lite coconut milk (I always use regular coconut milk.)
1 teaspoon grated lime rind
2 to 3 tablespoons fresh lime juice
2 tablespoons sugar
1 to 1 1/2 teaspoons salt
4 cups hot cooked basmati or long grain rice

Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)

Saute chopped onion over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients.

Bring to a boil; reduce heat, and simmer 30 minutes. Serve over basmati rice, and sprinkle with topppings, if desired.

Julie's Note: I use Thai Kitchen Red Curry Paste.


  1. Julie, These are so good. Just made them tonight. I forgot the sugar and I still love it.

    1. Oh, and I used red beans because I like them better than kidney.

    2. Vennesa, I'm so glad! Thanks for letting me know.